Chicken Tofu Laksa
Description
This recipe was my second attempt at laksa, a tangy and spicy Southeast Asian soup, using a combination of different recipes and ideas from around the web.
Ingredients
- 2 cups firm tofu, cut into bite-sized pieces
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 4 cloves
- 1/4 teaspoon ground turmeric
- 8 chiles de árbol, stemmed
- 4 tablespoons canola or vegetable oil, divided
- 3 shallots, sliced
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 teaspoon shrimp paste (available in the asian aisle of supermarkets or at asian markets); omit if you're adding shrimp or prawns
- 1 (13 1/2–ounce) can unsweetened coconut milk
- 2 teaspoons sugar
- 1/2 teaspoon salt, plus more to taste
- 1 cinnamon stick
- 2 lemon grass stalks, bottom three inches, tough outer skin removed, lightly crushed (just to start the juices releasing)
- 1 quart low-sodium chicken broth
- 1 pound rice noodles, cooked to package directions (i use wide ones, but this is a personal preference)
- 1/2 cup mung beans (canned is fine if you can't find them fresh, but make sure to rinse and drain them)
- 1/3 cup mint leaves, roughly chopped (optional, for garnish)
- 1/3 cup cilantro, chopped (for garnish)
- 2 limes, cut into wedges (for garnish)
Directions
- Bring well salted water to a boil. Put the tofu in a bowl and pour the salted water over the tofu. Let sit for 15 minutes.
- Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles. Set aside.
- Remove tofu from water and place in a single layer on a clean dishcloth to dry. Cover with another towel and pat dry.
- Heat 1 tablespoon of the oil in a non-stick skillet or a wok over high heat. Add the tofu in batches and fry until golden brown. Don't overcrowd the pan. Set the tofu aside to cool.
- Heat the rest of the oil in a large pot over medium heat. When the oil glistens, add the shallots and ground spices. Cook, stirring often, just until the shallots start to become translucent, about 1 minute.
- Add the chicken and shrimp paste, and continue to cook, 1 to 2 minutes more. Turn down the heat if the spices or shallots look like they're going to burn.
- Add the coconut milk, sugar, salt, cinnamon stick, tofu, lemon grass, and chicken broth.
- Return the temperature to a boil, then reduce to a simmer. Cover and cook for twenty minutes or so, until the chicken is cooked through.
- Cook the noodles according to the package instructions.
- Divide the noodles among the serving bowls. Spoon the broth over the noodles. Top with mung beans, then garnish with the mint and cilantro. Add a lime wedge to each bowl and serve immediately.
